Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

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Sunday, 20 March 2016

Consuming Sweet Pineapple Spring Rolls

Consuming
Passions with Ian Parmenter, Series 3, Brand new recipes from the
ABC's hit TV program 1994 Sydney

Pineapple
Spring Roll

“Children
love this tasty dessert which uses Australian canned pineapple,
rolled with sultanas and almonds into a filo pastry parcel and baked
to crisp perfection”.

In
a mixing bowl, combine custard powder (or cornflour) with reserved
juice until a smooth mixture is obtained. Put pineapple, sugar and
sultanas into a pan and bring to the boil. Quickly pour custard
powder mixture into boiling fruit mixture, stirring vigorously.
Remove from heat, stir in egg yolk and almonds, and allow to cool.

On
lightly damp tea towel, lay out a sheet of filo pastry. Brush with a
smear of oil. Place a dessertspoonful of pineapple mixture in the
middle of nearside edge of pastry. Fold in sides. Roll up parcel.
Pace on lightly oiled baking tray.

Repeat
process with rest of the mixture. When all parcels are on baking
tray, brush with a little more oil.